I was in New York a few years ago and must have walked what seemed like miles to visit theButtercup Bake Shop on 2nd Avenue on the East Side. Actually I just looked at the map to check the address and it clearly wasn't miles - maybe I was wearing heels or something - the point being that I felt I had made a real effort to visit this shop! Anyway, apart from buying a couple of amazing cupcakes (it was at the time when the whole cupcake thing hadn't really kicked off properly in the UK) I also picked up their cookbook.
After last week's cupcake semi disaster I decided to steer clear of this type of cake and instead looked in the 'Breakfast Basket Quick Breads, Biscuits, Coffee Cake, Buns, and Muffins' chapter and decided to give these buns a go. I'm not sure you'd be wanting to have them for breakfast (not exactly the most healthy way to start the day!) but they would definitely be nice with a mid morning tea or coffee. The original recipe uses raspberry jam but I changed that to fresh raspberries mixed with a little icing sugar. What surprised me most is how light they are - I would have thought the cream cheese would have made them quite heavy but it doesn't at all.
120g plain flour
1 tspn bicarb of soda
1/2 tspn baking powder
1/4 tspn salt
230g cream cheese
120g unsalted butter
1/2 tspn vanilla extract
90g plain flour
40g raspberries mixed with a little icing sugar
Preheat oven to 175C.
1. Grease and flour a 12 cup muffin try (or use silicone so you don't have to do either).
2. Combine 120g flour, baking soda, baking powder and salt and set side.
3. In a large bowl beat the cream cheese, butter and sugar until fluffy. Beat in the eggs, one at a time. Stir in the vanilla.
4. Add the dry ingredients to the mixture, alternating with the milk. Add in the additional 90g of flour and stir until well combined.
5. Spoon the batter into the muffin cups. Add a dollop of the raspberry mixture on top of each one and swirl with a knife. Bake for 20-25 minutes or until a skewer comes out clean.